Classic Italian Tiramisu

Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy.

Add mascarpone cheese and 2 tablespoons amaretto.

Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form.

Fold beaten egg whites into the mascarpone mixture.

Pour espresso and remaining 2 tablespoons amaretto into a shallow dish.

Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.

Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture.

Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture.

Chill in the refrigerator for about 4 hours.

Dust with cocoa powder before serving.